The holidays are among us! Christmas parties, potlucks, treats at the office... it can be tough to make healthy choices during the silly season. I'm always the one who shows up with a tray of veggies and some healthy dips, that way I know I have healthy options and can enjoy some of my favourites as well. I'm all about that balance! Hummus is always a go to for me and homemade tastes way better than store bought! You can check out my easy recipe for a light and creamy hummus here.
I have also been making this yummy beet dip which looks amazing on a charcuterie board. I've been adding some of my favourite Yves Veggie Cuisine kale and quinoa bites to the platters. These taste so good dunked into this dip and they are vegan and gluten free so they are easy to share with those with sensitivities. Try making this for your next potluck!
Balsamic Beet Dip
1/2 cup cashews
1/2 cup sunflower seeds
1 cup roasted beets
2 tbsp balsamic vinegar
1 tbsp olive oil
Juice of half a lemon
1/4 tsp sea salt
Wash and peel 1-2 medium sized beets and slice into small cubes. Wrap in tin foil, drizzle with olive oil and bake in the oven at 400 degrees for 20 minutes. Allow to cool. Add all ingredients to a food processor and blend on high. Scrape down sides and keep blending until smooth. You may want to add in a couple tablespoons of water for a thinner consistency.
Serve with crackers, mixed veggies, pita bread and Yves Veggie Cuisine veggie bites!